By Chef Lippe
The other day was my Birthday, so my wife decided to cook! Okay I know this is going to sound a chauvinistic, but she REALLY can’t cook, and she thinks a plain hot dog (no ketchup nothing…bun and dog) is a gourmet meal. So she tried to make one of the kids favorites, profiteroles.
The kids ate them and told her how good they were and while they did not look like profiteroles they tasted wonderful. (Said with a smile) Next we moved on to the fish which she had already sealed in a foil pouch and all I did was stick in on the grill. Well when we went to serve it, it was stuck to the foil and while I am pointing at the flaw in the recipe she used (should have buttered the foil before placing fish on it) she comes up with…”oh the recipe did say to do that, I just did not think it was important so I didn’t do it.”
All of this got me to thinking that there must be lots of people who can use a helping hand, pre mixed breads where you add water and add a little garnish might be a hit. So coming soon to Shop.Cheflippe.com will be pre-made bread mixes where you just add water, mix and bake. The first series will be Italian regional breads like Focaccia, Pane Sardo, Pane Calabrese and more.
One of my first mixes will be Focaccia which is a flat oven baked Italian bread which may be topped with herbs or other ingredients. It is similar in style and texture to pizza but not the same. My basic recipe is below for those who still like to cook from scratch and coming soon to the store will be pre-mix packages. Visit the shop and mention “blog” in the coupon code when checking out to receive free shipping.
- 2 3/4 cups flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 (1/4 ounce) packet active dry yeast
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 dash ground black pepper
- 1 tablespoon vegetable oil
- 1 cup warm water (105-115 degrees)
- 2 tablespoons olive oil
- 2 tablespoons parmesan cheese (grated)
- 1 1/2 cups mozzarella cheese (shredded)
- 1 cup cherry tomatoes
Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
Add the yeast mix and vegetable oil to the dry ingredients and combine.
When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
Cover with damp cloth and let rise in warm place 25 minutes.
Preheat oven to 425 degrees.
Punch dough down, place on greased baking sheet.
Pat dough into 1/2-inch thick rectangle (doesn’t have to be perfect).
Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese. Press cherry tomatoes into dough.
Bake for 13-15 minutes until golden brown.